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	<title>My Kids Eat Squid &#187; Chef Q&amp;A</title>
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	<link>http://mykidseatsquid.com</link>
	<description>Adventures in Food</description>
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		<title>Mac &#8216;n cheese from Zingerman&#8217;s Roadhouse</title>
		<link>http://mykidseatsquid.com/2011/12/mac-n-cheese-from-zingermans-roadhouse/</link>
		<comments>http://mykidseatsquid.com/2011/12/mac-n-cheese-from-zingermans-roadhouse/#comments</comments>
		<pubDate>Sat, 17 Dec 2011 16:28:39 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Alex Young]]></category>
		<category><![CDATA[bar food]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[mac 'n cheese]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Zingermans]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1790</guid>
		<description><![CDATA[For the perfect holiday comfort food, try James Beard award-winning chef Alex Young&#8217;s recipe for homemade mac &#8216;n cheese. While you might not have cheddar cheese on hand from Grafton Village Cheese Company like they do at Zingerman&#8217;s Roadhouse in Ann Arbor, Michigan, where Young serves guests this rich pasta dish, but for something special <a href="http://mykidseatsquid.com/2011/12/mac-n-cheese-from-zingermans-roadhouse/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2011/12/mac-n-cheese-from-zingermans-roadhouse/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Chef Q&amp;A: Alex Young of Zingerman&#8217;s Roadhouse</title>
		<link>http://mykidseatsquid.com/2011/12/chef-qa-alex-young-of-zingermans-roadhouse/</link>
		<comments>http://mykidseatsquid.com/2011/12/chef-qa-alex-young-of-zingermans-roadhouse/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 02:34:27 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[Alex Young]]></category>
		<category><![CDATA[Ann Arbor]]></category>
		<category><![CDATA[mac 'n cheese]]></category>
		<category><![CDATA[Zingermans]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1786</guid>
		<description><![CDATA[Zingerman’s Roadhouse in Ann Arbor, Michigan, isn’t your typical burger joint. Take the menu—if you look at it online, you can click through ingredients to see exactly where they come from. The chili and cheese fries might be an iconic menu item, but here you’ll find that the cheese is 2-year-old raw milk made at <a href="http://mykidseatsquid.com/2011/12/chef-qa-alex-young-of-zingermans-roadhouse/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2011/12/chef-qa-alex-young-of-zingermans-roadhouse/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Chef Q&amp;A with Julie Zak</title>
		<link>http://mykidseatsquid.com/2011/11/chef-qa-with-julie-zak/</link>
		<comments>http://mykidseatsquid.com/2011/11/chef-qa-with-julie-zak/#comments</comments>
		<pubDate>Sat, 12 Nov 2011 00:39:51 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Door County]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1699</guid>
		<description><![CDATA[Chef Week continues with a visit to the White Gull Inn, which has been greeting guests since 1896. Located in Fish Creek part of Wisconsin’s Door County, the area draws visitors year round with its rich history, farm-fresh food and plenty to do with Green Bay to the west and Lake Michigan to the east. <a href="http://mykidseatsquid.com/2011/11/chef-qa-with-julie-zak/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2011/11/chef-qa-with-julie-zak/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>White Gull Inn Breakfast Rice Pudding</title>
		<link>http://mykidseatsquid.com/2011/11/white-gull-inn-breakfast-rice-pudding/</link>
		<comments>http://mykidseatsquid.com/2011/11/white-gull-inn-breakfast-rice-pudding/#comments</comments>
		<pubDate>Sat, 12 Nov 2011 00:25:51 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Door County]]></category>
		<category><![CDATA[rice]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1702</guid>
		<description><![CDATA[A special thanks to Julie Zak, the Breakfast Chef and Kitchen Manager at the White Gull Inn for providing this recipe. The White Gull Inn is located in Fish Creek, part of Wisconsin&#8217;s picturesque Door County area. Recipe Yield: 6 servings Ingredients 4 cups cooked basmati rice 1 lb. frozen peaches, thawed and coarsely chopped <a href="http://mykidseatsquid.com/2011/11/white-gull-inn-breakfast-rice-pudding/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2011/11/white-gull-inn-breakfast-rice-pudding/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Fagioli Calabrese from Compari&#8217;s on the Park</title>
		<link>http://mykidseatsquid.com/2011/11/fagioli-calabrese/</link>
		<comments>http://mykidseatsquid.com/2011/11/fagioli-calabrese/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 02:38:29 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1680</guid>
		<description><![CDATA[Compari&#8217;s on the Park chef, Tony Yaquinto, shared his restaurant&#8217;s favorite recipe for fagioli calabrese. Recipe Ingredients 2 Tbs julienne fennel 2 Tbs julienne hungarian pepper (hot) 1 Link Hot Italian Sausage (cooked &#38; chopped) 1 Tbs roasted red pepper pinch chopped fresh garlic 3 Tbs butter beans 1 Cup fresh spinach 1/8 cup chicken <a href="http://mykidseatsquid.com/2011/11/fagioli-calabrese/" class="more-link">More &#62;</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Chef Q&amp;A with Tony Yaquinto from Compari&#8217;s on the Park</title>
		<link>http://mykidseatsquid.com/2011/11/chef-qa-with-tony-yaquinto-from-comparis-on-the-park/</link>
		<comments>http://mykidseatsquid.com/2011/11/chef-qa-with-tony-yaquinto-from-comparis-on-the-park/#comments</comments>
		<pubDate>Tue, 08 Nov 2011 02:36:44 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Michigan]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1675</guid>
		<description><![CDATA[It&#8217;s Chef Week at MyKidsEatSquid. I&#8217;ll be featuring Chef Q&#38;As, along with their favorite recipes all week. Look for a great giveaway coming up Wednesday too! First up, Tony Yaquinto, head chef at Compari’s on the Park in Plymouth, Michigan. He&#8217;s the first chef who has pointed out using a special ingredient I&#8217;ve discovered from <a href="http://mykidseatsquid.com/2011/11/chef-qa-with-tony-yaquinto-from-comparis-on-the-park/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2011/11/chef-qa-with-tony-yaquinto-from-comparis-on-the-park/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Tart cherries 101</title>
		<link>http://mykidseatsquid.com/2011/05/tart-cherries/</link>
		<comments>http://mykidseatsquid.com/2011/05/tart-cherries/#comments</comments>
		<pubDate>Mon, 23 May 2011 17:21:35 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[Foodie News]]></category>
		<category><![CDATA[Balaton]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[Michigan]]></category>
		<category><![CDATA[Montmorency]]></category>
		<category><![CDATA[The Cherry Stop]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1205</guid>
		<description><![CDATA[You might call Jamie Roster a sour cherry aficionado. In 2005, along with her husband, Nick, she became the owner of The Cherry Stop, &#8220;the world&#8217;s largest selection of cherry food and gifts&#8221; in the heart of Traverse City, Michigan, which happens to supply 80% of the country&#8217;s sour cherry supplies. The Cherry Stop is <a href="http://mykidseatsquid.com/2011/05/tart-cherries/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2011/05/tart-cherries/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Q&amp;A with Koeze Company: Cream-Nut Peanut Butter</title>
		<link>http://mykidseatsquid.com/2011/03/koeze-company-cream-nut-peanut-butter/</link>
		<comments>http://mykidseatsquid.com/2011/03/koeze-company-cream-nut-peanut-butter/#comments</comments>
		<pubDate>Tue, 29 Mar 2011 01:59:15 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[Foodie News]]></category>
		<category><![CDATA[organic]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[peanuts]]></category>
		<category><![CDATA[Virginia]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=1070</guid>
		<description><![CDATA[1.5 million pounds. That’s how much peanut butter, and peanut butter products, we consume here in the U.S. each year. And I couldn’t be happier about it. I heart peanut butter. Seriously, I was one of those kids who had a daily dose of PB sandwiches (forget the jelly!). Since March is National Peanut Month, <a href="http://mykidseatsquid.com/2011/03/koeze-company-cream-nut-peanut-butter/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2011/03/koeze-company-cream-nut-peanut-butter/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Chef Q&amp;A: Joseph George of Grand Traverse Resort &amp; Spa</title>
		<link>http://mykidseatsquid.com/2010/11/joseph-george-grand-traverse-resort-spa/</link>
		<comments>http://mykidseatsquid.com/2010/11/joseph-george-grand-traverse-resort-spa/#comments</comments>
		<pubDate>Sat, 20 Nov 2010 14:33:58 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[chef spotlight]]></category>
		<category><![CDATA[Michigan]]></category>
		<category><![CDATA[Q&A]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=640</guid>
		<description><![CDATA[I&#8217;m still pondering some Thanksgiving tweaks for this year. What about a little pumpkin in the potatoes? I recently spoke with Chef Joseph George, executive chef at the Grand Traverse Resort &#38; Spa in Acme, Michigan who shared some foodie insights as well as a recipe or two. What three ingredients do you always keep <a href="http://mykidseatsquid.com/2010/11/joseph-george-grand-traverse-resort-spa/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2010/11/joseph-george-grand-traverse-resort-spa/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chef Q&amp;A: Pam Turkin of Just Baked</title>
		<link>http://mykidseatsquid.com/2010/10/chef-qa-pam-turkin-of-just-baked/</link>
		<comments>http://mykidseatsquid.com/2010/10/chef-qa-pam-turkin-of-just-baked/#comments</comments>
		<pubDate>Fri, 22 Oct 2010 14:16:48 +0000</pubDate>
		<dc:creator>MyKidsEatSquid</dc:creator>
				<category><![CDATA[Baking Time]]></category>
		<category><![CDATA[Chef Q&A]]></category>
		<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[Michigan]]></category>
		<category><![CDATA[Q&A]]></category>

		<guid isPermaLink="false">http://mykidseatsquid.com/?p=573</guid>
		<description><![CDATA[For over a year, Pam Turkin put in long hours through the weekend tweaking and perfecting her recipe for buttercream frosting. “I bet I made 100 batches,” recalls Turkin of her efforts. Along with buttercream, Turkin baked different varieties of cupcakes trying to find the right balance of sweetness, flavor, moistness and that indescribable something <a href="http://mykidseatsquid.com/2010/10/chef-qa-pam-turkin-of-just-baked/" class="more-link">More &#62;</a>]]></description>
		<wfw:commentRss>http://mykidseatsquid.com/2010/10/chef-qa-pam-turkin-of-just-baked/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
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